Crab-Stuffed Tomatoes

print recipe
email recipe
save recipe
add photo
add review
#17036

serves/makes:

ready in:
under 30 minutes

ingredients

20 cherry tomatoes
1/2 cup cream cheese, softened
2 cloves garlic
1 shallot, chopped
2 tablespoons fresh chives, chopped
1 can (6 ounce size) crab, well drained
1/2 cup Cheddar cheese, shredded
salt and pepper, to taste

directions

Cut the tops off the tomatoes and hollow out. Allow to drain with cut side down on a paper towel.

Saute the garlic and shallot in butter until soft. Let cool. Add the garlic and shallot to the cream cheese. Add the chives, salt and pepper, mix. Add the crab. Set aside.

Stuff the tomatoes with crab filling and place on a pie plate or baking dish.

Top with cheese and bake for 10 to 15 minutes at 375 degrees F until the tomatoes are hot, but still hold their shape.